A lot of households, including my own, participate weekly in “Taco Tuesday” or “Taco Thursday” if you’re running behind on schedule and refuse to miss out. I don’t want to say that eating tacos grows old, because quite frankly I don’t see any truth in that. It is nice however to mix it up a little here and there. You can still use your taco shells and taco seasoning. Just think of it as “dressing your taco up differently.” Change is OK. It’s not permanent unless you like it.
Beef Tostadas are basically just an open taco.
- 1lb ground turkey
- one taco seasoning packet
- 1 cup black beans, drained and rinsed
- 1 medium tomato, diced
- shredded colby jack cheese
- romaine lettuce, shredded.
- Preheat oven to 350.
- Heat a well greased large skillet over medium heat. Add ground turkey and cook until brown. Drain excess grease in a strainer. Return ground turkey to skillet and add taco seasoning with 1/3 cup of warm water. Mix well.
- When meat and taco seasoning have been well combined, add black beans. Reduce heat to simmer.
- Using a cup, trace the cup's edges on top of a tortilla, carefully cutting around with a knife. Add each tortilla cut-out to a foil lined cookie sheet. Bake for 5 minutes.
- Remove tortillas, add ground turkey mix to each. Top with a fair sprinkle of colby jack cheddar cheese and return to oven to cook for an additional 4-5 minutes, or when cheese appears melted.
- Top each tortilla with diced tomatoes, romaine lettuce. Add salsa or sour cream as well if desired.